These pocket sized Coconut Cream Jar Pies from Handheld Pies are not exactly like the slice you'd find at your local diner, and the fact that it comes in a jar is only the beginning.
'Sarah Billingsley' on Serious Eats
These pocket sized desserts from Handheld Pies are not exactly like the slice you'd find at your local diner, and the fact that it comes in a jar is only the beginning.
Pies might just bake up even better in a glass Mason jar than they do in a pan. Case in point: this Raspberry Double Crust Jar Pie recipe from Handheld Pies. Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts.
Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts.
Not everyone is comfortable tucking into a slice of pie for breakfast. For those who feel as though apple or cherry is a bit decadent before noon, we present these Farmer Cheese Pies from Sarah Billingsley's and Rachel Wharton's Handheld Pies. They're somewhere in the sweet spot between breakfast and dessert with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme.
These handheld pies are somewhere in the sweet spot between dessert and breakfast, with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme that make them feel as though they are a viable breakfast option.
When it comes to breakfast pastries, Pop-Tarts fall firmly into the low brow, guilty pleasure category. But their bad image can easily be made over if you forgo the store bought and opt for homemade. These Orange Marmalade-Mascarpone Pop Tarts from Handheld Pies have nothing on the s'mores filled versions. Encased in a buttery pâte brisée crust and filled with creamy mascarpone and bitter-sweet marmalade, these Pop-Tarts are more on par with croissants than rainbow sprinkle topped breakfast pastries.
Encased in a buttery pâte brisée crust and filled with creamy mascarpone and bitter-sweet marmalade, these "Pop-Tarts" are more on par with croissants than rainbow sprinkle-topped breakfast pastries.
Whether it's quarter-sized macarons, two-bite cupcakes, pretty petit fours or mini cannolis, we love diminutive desserts. We also love pie (but you probably already knew that) so when the two get together we're bound to get excited. And that's exactly what Sarah Billingsley and Rachel Wharton have done in their new cookbook, Handheld Pies.
Sarah Billingsley and Amy Treadwell, authors of Whoopie Pies discovered that the key to innovative whoopie creating is thinking outside the chocolate-marshmallow box. By taking the basic formula of flat little cakes plus icing equals whoopie pies, they've opened up a world of wonderful whoopie possibilities. By applying that basic whoopie formula to a carrot cake, Treadwell and Billingsley have created something wonderful—Carrot Cake Whoopie Pies with Orange Cream Cheese Filling
For our second foray into the world of whoopies I was all set to share a classic chocolate cake-vanilla butter cream filled pie from Sarah Billingsley's and Amy Treadwell's Whoopie Pies. That was until I glanced over at the bananas sitting on my kitchen counter creeping into past-their-prime territory. Chocolate and banana in whoopie form? Yup, that sounded like an even tastier plan.
These Jalapeño Cornbread Whoopie Pies with Honey Buttercream are certainly on the wilder side of their whoopie creations—little rounds of brown sugar sweetened, jalapeño-flecked cornbread filled with a honeyed buttercream. The natural sweet springiness of the cornbread makes it a perfect candidate for a whoopie cookie, and the heat that those little bits of jalapeño contribute is balanced beautifully by the rich buttercream filling.
The sweet cream-filled sandwich cake-cookie known as the whoopie pie is awash in regional controversy. The origins of this sweet treat can be traced to both New England and to the Pennsylvania Dutch, both of whom claim that they were the first to spread buttercream in between two miniature chocolate cakes. We're not about to get in the middle of this sticky debate, but we're more than happy to share our latest Bake the Book candidate with you, Whoopie Pies.